This a recipe that I have used for years to make this well loved South African dessert!
Ingredients:
For the cake mixture:
- 20ml butter
- 250ml castor sugar
- 2 eggs
- 5ml smooth apricot jam
- 5ml baking soda / bicarb
- 125ml milk
- 5ml brown vinegar
- 250ml sifted cake flour
- pinch of salt
For the sauce:
- 250ml cream
- 180ml sugar
- 125g butter
- 125ml boiling water
- 7.5ml vanilla essence
- 1-3 tbsp brandy ( I use 3 tbsp!)
Preheat the oven to 180C. Grease a medium sized rectangular deep dish.
Cream together butter and castor sugar with an electric mixer. Add the eggs one by one and mix well after each addition. Add the apricot jam and mix well. Place milk in a small bowl and mix in baking soda, then add vinegar to the milk mixture (it should fizz a bit). Taking turns add the milk mixture and then the sifted flour and salt to the butter mixture, mixing well after each addition. Do this about 2-3 times until everything is combined. Pour the mixture into the greased dish and bake for around 45 minutes in the oven or until a toothpick or cake tester comes out clean when inserting it in pudding.
The pudding gets darker during cooking, keep an eye on it during the cooking time. If it gets too dark, add foil on top in the last 15 mins before it is done.
While the pudding is baking, mix all the ingredients for the sauce in saucepan or pot on the stove. Bring it to a boil and remove from heat. Place a lid on it to keep it warm until needed.
When the pudding is ready, take it out of the oven. Poke holes in the pudding with a fork or knife. Pour all the sauce over the top of the pudding. Let it stand for atleast 15-30 minutes before you serve it.
Serve with custard, cream or ice cream!
***Will add my homemade custard recipe in the future***
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